Parsnip and pear “risotto”, bitter cocoa tuile and Grana Padano cream
Medium
4 people
90 min
Damien Germanier
Ingredients
- 200 g parsnip
- 0.5 g shallot
- 20 g butter
- 1 good louise pear
- 40 g milk
- 40 g cream
- 100 g Grana Padano (16 months)
- 10 g Grana Padano Riserva
- 1 g agar agar
- 10 g cocoa powder
- chervil
- lemon
- extra virgin olive oil
- young salad shoots
- aged Balsamic vinegar
Preparation
Parsnip “risotto”:
cut a beautiful brunoise of parsnip, fry in butter with shallots. Add just a little water. Keep crunchy. Bind with butter and Grana Padano.